Crispy Potato Bites Recipes

CRISPY CRUNCHY POTATO BITES

Steps:

• Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper.
• Place potatoes in a bowl and add oil, rosemary, thyme and garic and season with salt and pepper and then toss to coat.
• Spread the potatoes mixture on prepared tray in a single layer.
• Roast for 50 to 60 minutes until golden and crisp and serve sprinkled with extra thyme sprigs.

CRISPY ROASTED POTATO BITES

Steps:

• Preheat the oven to 425°F.
• Boil Potatoes: Bring about 5 cups water to a boil, or enough to cover the potatoes by 2-inches. Add 1 tablespoon salt, and the potatoes. Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle.
• Shake Potatoes: Drain the potatoes and transfer them back to the empty hot saucepan for 30 seconds so they dry out. Give them a good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy. Transfer the potatoes back to the colander.
• Heat Oil: Use a large, rimmed baking sheet that can fit the potatoes in a single layer without them touching. Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven for about 3 minutes, or until the oil shimmers but is below the smoke point. Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. You can add some chopped fresh herbs if desired.
• Roast the potatoes for 20 minutes without disturbing. Toss the potatoes and roast for about another 10 minutes, or until crispy. Add salt to taste.

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON

Steps:

• Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
• Preheat the oven to 400 degrees F.
• Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
• While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
• In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.

CRISPY POTATO BITES

Steps:

• Preheat oven to 220c.
• Dice potatoes into bite size pieces (approx 1 inch).
• Pour olive oil& melted butter into ovenproof dish.
• Toss diced potatoes in oil& butter.
• Season to taste.
• Sprinkle cheese& breadcrumbs over potatoes.
• Toss mixture til potatoes are covered in cheese& bread crumbs.
• Cook in oven for approx 30 mins (til golden& crispy) turning once half way thru.
• Secrets to success, make sure oven is hot& adding the olive oil stops the butter from burning.

CRISPY BITS BREAKFAST POTATOES

Steps:

• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

LOADED POTATO BITES

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
• Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
• Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

CRISPY POTATO BITES

Steps:

• Heat oil in large saucepan on medium-high heat to 375ºF.
• Meanwhile, microwave potatoes as directed on package. Empty into large bowl. Add butter and milk; mash until potatoes are desired consistency. Add egg; mix well. Stir in remaining ingredients.
• Drop batter into hot oil, using about 2 Tbsp. batter for each appetizer and cooking about 6 appetizers at a time. Cook 1-1/2 to 3 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Sprinkle with cheese.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.